10 Minute Organic Banana Cranberry Breakfast Oats February 23 2015, 0 Comments
Occasionally our weekday breakfasts start to feel a bit boring. It's difficult to take as much pleasure in boiled eggs and toasted bread as you would a fried egg sandwich or blueberry pancakes. We started experimenting with quick and healthy breakfast recipes for mornings when a green smoothie just won't suffice.
This is a gluten-free and vegan recipe, full of protein, fibre, omega 3 and antioxidants.
Serves 2 in 10 minutes with 3 easy steps.
2 slightly green, organic bananas
1 cup organic rolled oats (we use Bob's Red Mill pure, traditional rolled oats)
1/2 cup organic cranberries (no sugar added)
1/4 cup organic sunflower seeds
1 tablespoon milled organic seeds (we use a mix of 50% flax, 25% pumpkin and 25% sunflower)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon Grade A maple syrup
1 cup organic, unsweetened almond milk
1. Place a small pot on your stove over medium heat. Into your pot, cut your bananas lengthwise down the middle and then into bite size pieces. Pour in your maple syrup and stir to caramelise your bananas.
2. In the same pot, add your almond milk, oats, cranberries, cinnamon, ginger and stir. Reduce heat to medium low and simmer until your oats have absorbed must of the moisture from the almond milk.
3. Last, add your milled seeds and sunflower seeds. Stir to combine and serve.